Quinoa With Chicken Asparagus And Red Peppers Recipes

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QUINOA WITH CHICKEN, ASPARAGUS AND RED PEPPERS



Quinoa with Chicken, Asparagus and Red Peppers image

I wanted to make a quick and light recipe using quinoa, and I had some asparagus and red peppers in the fridge -- who knew that the combination could taste so good!

Provided by Kris Munson

Categories     Chicken Breasts

Time 45m

Yield 4

Number Of Ingredients 6

1 cup quinoa
2 cups chicken broth
1 tablespoon vegetable oil
3 skinless, boneless chicken breast halves, cut into 1-inch pieces
8 spears fresh asparagus, trimmed and cut into 1-inch pieces
½ red bell pepper, chopped

Steps:

  • Stir quinoa and chicken broth together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until the quinoa has absorbed the chicken broth, about 15 minutes.
  • Heat vegetable oil in a large skillet over medium heat and cook and stir the chicken breast pieces in the hot oil until no longer pink inside, about 5 minutes. Stir asparagus and red bell pepper into the skillet and cook and stir until barely tender, about 3 more minutes.
  • Lightly mix cooked quinoa into the chicken and vegetables until thoroughly combined, heat for 1 to 2 minutes, and serve.

Nutrition Facts : Calories 283.6 calories, Carbohydrate 28.9 g, Cholesterol 45.6 mg, Fat 7.7 g, Fiber 4.5 g, Protein 23.6 g, SaturatedFat 1.1 g, Sodium 47.5 mg, Sugar 1.2 g

QUINOA UNSTUFFED PEPPERS



Quinoa Unstuffed Peppers image

This deconstructed stuffed pepper dish packs a wallop of flavor. I truly make it all the time, and I make sure my freezer's stocked with single-serve portions to take to work. -Rebecca Ende, Phoenix, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1-1/2 cups vegetable stock
3/4 cup quinoa, rinsed
1 pound Italian turkey sausage links, casings removed
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
3/4 cup chopped sweet onion
1 garlic clove, minced
1/4 teaspoon garam masala
1/4 teaspoon pepper
1/8 teaspoon salt

Steps:

  • In a small saucepan, bring stock to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat., In a large skillet, cook and crumble sausage with peppers and onion over medium-high heat until no longer pink, 8-10 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in quinoa. Freeze option: Place cooled quinoa mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally.

Nutrition Facts : Calories 261 calories, Fat 9g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 760mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 17g protein. Diabetic Exchanges

QUINOA WITH CHICKEN, ASPARAGUS AND RED PEPPERS



Quinoa with Chicken, Asparagus and Red Peppers image

I wanted to make a quick and light recipe using quinoa, and I had some asparagus and red peppers in the fridge -- who knew that the combination could taste so good!

Provided by Kris Munson

Categories     Chicken Breasts

Time 45m

Yield 4

Number Of Ingredients 6

1 cup quinoa
2 cups chicken broth
1 tablespoon vegetable oil
3 skinless, boneless chicken breast halves, cut into 1-inch pieces
8 spears fresh asparagus, trimmed and cut into 1-inch pieces
½ red bell pepper, chopped

Steps:

  • Stir quinoa and chicken broth together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until the quinoa has absorbed the chicken broth, about 15 minutes.
  • Heat vegetable oil in a large skillet over medium heat and cook and stir the chicken breast pieces in the hot oil until no longer pink inside, about 5 minutes. Stir asparagus and red bell pepper into the skillet and cook and stir until barely tender, about 3 more minutes.
  • Lightly mix cooked quinoa into the chicken and vegetables until thoroughly combined, heat for 1 to 2 minutes, and serve.

Nutrition Facts : Calories 283.6 calories, Carbohydrate 28.9 g, Cholesterol 45.6 mg, Fat 7.7 g, Fiber 4.5 g, Protein 23.6 g, SaturatedFat 1.1 g, Sodium 47.5 mg, Sugar 1.2 g

QUINOA WITH CHICKEN, ASPARAGUS AND RED PEPPERS



Quinoa with Chicken, Asparagus and Red Peppers image

I wanted to make a quick and light recipe using quinoa, and I had some asparagus and red peppers in the fridge -- who knew that the combination could taste so good!

Provided by Kris Munson

Categories     Chicken Breasts

Time 45m

Yield 4

Number Of Ingredients 6

1 cup quinoa
2 cups chicken broth
1 tablespoon vegetable oil
3 skinless, boneless chicken breast halves, cut into 1-inch pieces
8 spears fresh asparagus, trimmed and cut into 1-inch pieces
½ red bell pepper, chopped

Steps:

  • Stir quinoa and chicken broth together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until the quinoa has absorbed the chicken broth, about 15 minutes.
  • Heat vegetable oil in a large skillet over medium heat and cook and stir the chicken breast pieces in the hot oil until no longer pink inside, about 5 minutes. Stir asparagus and red bell pepper into the skillet and cook and stir until barely tender, about 3 more minutes.
  • Lightly mix cooked quinoa into the chicken and vegetables until thoroughly combined, heat for 1 to 2 minutes, and serve.

Nutrition Facts : Calories 283.6 calories, Carbohydrate 28.9 g, Cholesterol 45.6 mg, Fat 7.7 g, Fiber 4.5 g, Protein 23.6 g, SaturatedFat 1.1 g, Sodium 47.5 mg, Sugar 1.2 g

QUINOA WITH CHICKEN, ASPARAGUS AND RED PEPPERS



Quinoa with Chicken, Asparagus and Red Peppers image

I wanted to make a quick and light recipe using quinoa, and I had some asparagus and red peppers in the fridge -- who knew that the combination could taste so good!

Provided by Kris Munson

Categories     Chicken Breasts

Time 45m

Yield 4

Number Of Ingredients 6

1 cup quinoa
2 cups chicken broth
1 tablespoon vegetable oil
3 skinless, boneless chicken breast halves, cut into 1-inch pieces
8 spears fresh asparagus, trimmed and cut into 1-inch pieces
½ red bell pepper, chopped

Steps:

  • Stir quinoa and chicken broth together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until the quinoa has absorbed the chicken broth, about 15 minutes.
  • Heat vegetable oil in a large skillet over medium heat and cook and stir the chicken breast pieces in the hot oil until no longer pink inside, about 5 minutes. Stir asparagus and red bell pepper into the skillet and cook and stir until barely tender, about 3 more minutes.
  • Lightly mix cooked quinoa into the chicken and vegetables until thoroughly combined, heat for 1 to 2 minutes, and serve.

Nutrition Facts : Calories 283.6 calories, Carbohydrate 28.9 g, Cholesterol 45.6 mg, Fat 7.7 g, Fiber 4.5 g, Protein 23.6 g, SaturatedFat 1.1 g, Sodium 47.5 mg, Sugar 1.2 g

QUINOA WITH CHICKEN, ASPARAGUS AND RED PEPPERS



Quinoa with Chicken, Asparagus and Red Peppers image

I wanted to make a quick and light recipe using quinoa, and I had some asparagus and red peppers in the fridge -- who knew that the combination could taste so good!

Provided by Kris Munson

Categories     Chicken Breasts

Time 45m

Yield 4

Number Of Ingredients 6

1 cup quinoa
2 cups chicken broth
1 tablespoon vegetable oil
3 skinless, boneless chicken breast halves, cut into 1-inch pieces
8 spears fresh asparagus, trimmed and cut into 1-inch pieces
½ red bell pepper, chopped

Steps:

  • Stir quinoa and chicken broth together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until the quinoa has absorbed the chicken broth, about 15 minutes.
  • Heat vegetable oil in a large skillet over medium heat and cook and stir the chicken breast pieces in the hot oil until no longer pink inside, about 5 minutes. Stir asparagus and red bell pepper into the skillet and cook and stir until barely tender, about 3 more minutes.
  • Lightly mix cooked quinoa into the chicken and vegetables until thoroughly combined, heat for 1 to 2 minutes, and serve.

Nutrition Facts : Calories 283.6 calories, Carbohydrate 28.9 g, Cholesterol 45.6 mg, Fat 7.7 g, Fiber 4.5 g, Protein 23.6 g, SaturatedFat 1.1 g, Sodium 47.5 mg, Sugar 1.2 g

QUINOA WITH CHICKEN, ASPARAGUS AND RED PEPPERS



Quinoa with Chicken, Asparagus and Red Peppers image

I wanted to make a quick and light recipe using quinoa, and I had some asparagus and red peppers in the fridge -- who knew that the combination could taste so good!

Provided by Kris Munson

Categories     Chicken Breasts

Time 45m

Yield 4

Number Of Ingredients 6

1 cup quinoa
2 cups chicken broth
1 tablespoon vegetable oil
3 skinless, boneless chicken breast halves, cut into 1-inch pieces
8 spears fresh asparagus, trimmed and cut into 1-inch pieces
½ red bell pepper, chopped

Steps:

  • Stir quinoa and chicken broth together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until the quinoa has absorbed the chicken broth, about 15 minutes.
  • Heat vegetable oil in a large skillet over medium heat and cook and stir the chicken breast pieces in the hot oil until no longer pink inside, about 5 minutes. Stir asparagus and red bell pepper into the skillet and cook and stir until barely tender, about 3 more minutes.
  • Lightly mix cooked quinoa into the chicken and vegetables until thoroughly combined, heat for 1 to 2 minutes, and serve.

Nutrition Facts : Calories 283.6 calories, Carbohydrate 28.9 g, Cholesterol 45.6 mg, Fat 7.7 g, Fiber 4.5 g, Protein 23.6 g, SaturatedFat 1.1 g, Sodium 47.5 mg, Sugar 1.2 g

QUINOA WITH CHICKEN, ASPARAGUS AND RED PEPPERS



Quinoa with Chicken, Asparagus and Red Peppers image

I wanted to make a quick and light recipe using quinoa, and I had some asparagus and red peppers in the fridge -- who knew that the combination could taste so good!

Provided by Kris Munson

Categories     Chicken Breasts

Time 45m

Yield 4

Number Of Ingredients 6

1 cup quinoa
2 cups chicken broth
1 tablespoon vegetable oil
3 skinless, boneless chicken breast halves, cut into 1-inch pieces
8 spears fresh asparagus, trimmed and cut into 1-inch pieces
½ red bell pepper, chopped

Steps:

  • Stir quinoa and chicken broth together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until the quinoa has absorbed the chicken broth, about 15 minutes.
  • Heat vegetable oil in a large skillet over medium heat and cook and stir the chicken breast pieces in the hot oil until no longer pink inside, about 5 minutes. Stir asparagus and red bell pepper into the skillet and cook and stir until barely tender, about 3 more minutes.
  • Lightly mix cooked quinoa into the chicken and vegetables until thoroughly combined, heat for 1 to 2 minutes, and serve.

Nutrition Facts : Calories 283.6 calories, Carbohydrate 28.9 g, Cholesterol 45.6 mg, Fat 7.7 g, Fiber 4.5 g, Protein 23.6 g, SaturatedFat 1.1 g, Sodium 47.5 mg, Sugar 1.2 g

TOFU, ASPARAGUS, AND RED PEPPER STIR FRY WITH QUINOA



Tofu, Asparagus, and Red Pepper Stir Fry With Quinoa image

From Cooking Light with modifications. Press your waterpacked tofu. Asceptic if you choose to try it in this does not need pressed nor does it brown.

Provided by That is Dr House to

Categories     Grains

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons rice vinegar
2 tablespoons Braggs liquid aminos
2 teaspoons dark sesame oil
crushed red pepper flakes
1 1/2 cups water
1 1/2 cups uncooked quinoa
1 tablespoon dark sesame oil
1 cup chopped onion
2 garlic cloves, minced
2 cups red bell peppers, strips
2 cups sliced mushrooms
2 cups sliced asparagus
1/2 teaspoon salt
12 1/3 ounces water packed firm tofu, drained and cubed
2 tablespoons sesame seeds

Steps:

  • Dressing: Combine ingredients in small bowl. Whisk. Set aside.
  • Stir Fry:.
  • Prep: Wash the Qunioa very well. Make sure the water coming off it does NOT look soapy.
  • Press the tofu.
  • Quinoa:.
  • Boil water in small pan. Stir in quinoa, cover reduce heat and simmer 10 minutes. Remove. Let stand still covered for 10 more minutes. fluff with fork.
  • Next:.
  • Heat 1 tablespoon oil over medium-high heat. Add onion and garlic, and stir fry 5 minutes. Add the bell pepper, mushrooms, asparagus, salt, and tofu; stir fry 3 minutes. [note if desired brown the tofu in a pan before hand. Place some oil in pan. Add tofu and cook until golden]
  • Assemble:.
  • Stir in dressing. Serve over quinoa, and sprinkle with sesame seeds.

Nutrition Facts : Calories 294.2, Fat 10.5, SaturatedFat 1.6, Sodium 222.8, Carbohydrate 40.2, Fiber 6.2, Sugar 4.8, Protein 13.8

QUINOA WITH CHICKEN, ASPARAGUS AND RED PEPPERS



Quinoa with Chicken, Asparagus and Red Peppers image

I wanted to make a quick and light recipe using quinoa, and I had some asparagus and red peppers in the fridge -- who knew that the combination could taste so good!

Provided by Kris Munson

Categories     Chicken Breasts

Time 45m

Yield 4

Number Of Ingredients 6

1 cup quinoa
2 cups chicken broth
1 tablespoon vegetable oil
3 skinless, boneless chicken breast halves, cut into 1-inch pieces
8 spears fresh asparagus, trimmed and cut into 1-inch pieces
½ red bell pepper, chopped

Steps:

  • Stir quinoa and chicken broth together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until the quinoa has absorbed the chicken broth, about 15 minutes.
  • Heat vegetable oil in a large skillet over medium heat and cook and stir the chicken breast pieces in the hot oil until no longer pink inside, about 5 minutes. Stir asparagus and red bell pepper into the skillet and cook and stir until barely tender, about 3 more minutes.
  • Lightly mix cooked quinoa into the chicken and vegetables until thoroughly combined, heat for 1 to 2 minutes, and serve.

Nutrition Facts : Calories 283.6 calories, Carbohydrate 28.9 g, Cholesterol 45.6 mg, Fat 7.7 g, Fiber 4.5 g, Protein 23.6 g, SaturatedFat 1.1 g, Sodium 47.5 mg, Sugar 1.2 g

ROASTED RED PEPPER / ASPARAGUS STUFFED CHICKEN BREASTS



Roasted Red Pepper / Asparagus Stuffed Chicken Breasts image

A special chicken dish for a special occasion. Mouth watering, sumptuous, and beautiful presentation!!

Provided by Derf2440

Categories     Chicken Breast

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 13

4 large boneless skinless chicken breast halves, about 6 oz each
salt & freshly ground black pepper
8 slices prosciutto, thinly sliced
4 -8 slices swiss cheese (or your favourite)
2 large roasted red peppers, each cut in half to make 4 large pieces (I used deli bought)
4 large fat asparagus spears
2 tablespoons olive oil, divided
4 tablespoons butter, divided
1/2-3/4 cup dry white wine (or chicken broth)
6 -8 fresh basil leaves, roughly chopped
salt & freshly ground black pepper
extra asparagus spear, for garnish
roasted red pepper, strips for garnish

Steps:

  • Preheat oven to 350°F degrees.
  • Rinse chicken breasts and dry with paper towel.
  • Meanwhile, steam asparagus to tender crisp, about 3 minutes; set aside.
  • One at a time place chicken breast halves between pieces of plastic wrap, inside up.
  • Pound carefully with a meat mallet to about 1/4 inch thickness.
  • Remove top pieces of plastic wrap.
  • Sprinkle salt and pepper over chicken to taste.
  • Place 2 prosciutto salami slices, overlapping if necessary to completely cover chicken.
  • Place Swiss cheese slices over prosciutto.
  • Pat red pepper dry with paper towel and place half a roasted red pepper over cheese.
  • Place one asparagus spear near one edge of pepper, roll chicken with layers around the asparagus, using the bottom piece of plastic wrap to help roll it.
  • Roll as tightly as possible, use toothpicks to close if necessary.
  • Repeat for all 4 breasts.
  • Heat 1 tablespoon butter with 1 tablespoon olive oil in large non stick frypan.
  • Place chicken roll ups, seam side down in hot frypan, reduce heat and brown on all sides, until golden brown, about 10 to 15 minutes.
  • Remove chicken roll ups and place in 9x13-inch oven proof dish, seam side down; set aside.
  • Add wine to hot frypan, deglaze pan, add remaining olive oil and butter to frypan, add basil leaves and salt and pepper to taste to frypan.
  • On medium heat, simmer until reduced by half, about 10 minutes.
  • Spoon/pour wine/basil reduction onto chicken, be sure to get some basil leaves on each piece.
  • Place dish with chicken on middle rack of 350°F degree oven, roast for 25 to 30 minutes until roll ups are heated through and chicken is no longer pink.
  • Remove roll ups to platter, let rest for 10 minutes.
  • With a sharp knife cut each one into 4 pieces. (Cut thinner slices to use for appetizer.)
  • Arrange on platter cut side up, overlapping in 4 rows.
  • Spoon/pour juice from oven dish over; garnish with extra asparagus spears and strips of roasted red pepper.
  • Serve warm or cold.

Nutrition Facts : Calories 431.3, Fat 29.2, SaturatedFat 13.9, Cholesterol 131.8, Sodium 296.6, Carbohydrate 3.2, Fiber 0.4, Sugar 0.9, Protein 33.3

QUINOA PRIMAVERA WITH CHICKEN, SPRING PEAS AND ASPARAGUS



Quinoa Primavera With Chicken, Spring Peas and Asparagus image

Whole Foods Recipe"Roasted or rotisserie chicken works perfectly in this recipe. Any leftover quinoa primavera can be chilled and tossed with vinaigrette to make a lively salad."

Provided by 572148

Categories     Low Cholesterol

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup quinoa
2 cups water
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped red onion
1/2 lb about 1/2 bunch asparagus, woody ends snapped off and discarded, spears cut into 1-inch pieces
2 garlic cloves, finely chopped
1 cup fresh peas or 1 cup frozen baby peas, thawed
1 cup shredded cooked chicken
1 cup thinly sliced baby spinach leaves
sea salt & freshly ground black pepper

Steps:

  • Rinse quinoa under cold running water and drain. Combine water and quinoa in a medium saucepan and bring to a boil. Reduce heat to a simmer, cover and cook until quinoa is tender and all the water is absorbed, 15 to 20 minutes.
  • Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and asparagus. Cook, stirring often, until asparagus is tender and bright green, 5 to 7 minutes. Add garlic and peas and continue cooking for another minute. Stir in chicken and cooked quinoa. Add the spinach and stir until it wilts, 3 to 5 minutes. Season with salt and pepper and serve immediately.

Nutrition Facts : Calories 298.5, Fat 8.6, SaturatedFat 1.5, Cholesterol 26.2, Sodium 48.7, Carbohydrate 37.5, Fiber 6.5, Sugar 3.7, Protein 18.6

HEAVENLY QUINOA WITH ASPARAGUS (GLUTEN-FREE AND VEGAN)



Heavenly Quinoa With Asparagus (Gluten-Free and Vegan) image

This dish is nourishing soul food for me. The spices make the simple ingredients come alive. My friends say they feel super-human after eating this. You may not have leftovers!

Provided by GFBaristaGeek

Categories     One Dish Meal

Time 40m

Yield 4 6 cups, 4 serving(s)

Number Of Ingredients 13

1 1/2 cups quinoa
3 cups vegetable broth or 3 cups water
6 garlic cloves, diced
1 onion, diced any size
1/2 tablespoon olive oil
1 red pepper, diced
1 bunch asparagus
paprika
turmeric
basil
red pepper flakes
salt
spinach, if desired

Steps:

  • Saute 3 cloves of garlic with onion in olive oil in small deep pan until fragrant.
  • Add red bell pepper and red pepper flakes briefly.
  • Add quinoa and cover with broth.
  • Add lots of paprika and turmeric, to taste, with a big pinch of dried basil and salt.
  • Cover and let simmer ~ 25 minutes.
  • While quinoa cooks, rinse asparagus and break off the woody ends where they snap naturally.
  • In separate frying pan, heat oil and begin to saute asparagus.
  • About a minute before asparagus reaches desired doneness, add remaining garlic, finishing with it mostly raw (Flash-heat spinach here).
  • Serve asparagus cut on top of quinoa and enjoy!

Nutrition Facts : Calories 302.9, Fat 6, SaturatedFat 0.8, Sodium 23.1, Carbohydrate 51.7, Fiber 8.1, Sugar 4, Protein 12.8

QUINOA WITH CHICKEN, ASPARAGUS AND RED PEPPERS



Quinoa with Chicken, Asparagus and Red Peppers image

I wanted to make a quick and light recipe using quinoa, and I had some asparagus and red peppers in the fridge -- who knew that the combination could taste so good!

Provided by Kris Munson

Categories     Chicken Breasts

Time 45m

Yield 4

Number Of Ingredients 6

1 cup quinoa
2 cups chicken broth
1 tablespoon vegetable oil
3 skinless, boneless chicken breast halves, cut into 1-inch pieces
8 spears fresh asparagus, trimmed and cut into 1-inch pieces
½ red bell pepper, chopped

Steps:

  • Stir quinoa and chicken broth together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until the quinoa has absorbed the chicken broth, about 15 minutes.
  • Heat vegetable oil in a large skillet over medium heat and cook and stir the chicken breast pieces in the hot oil until no longer pink inside, about 5 minutes. Stir asparagus and red bell pepper into the skillet and cook and stir until barely tender, about 3 more minutes.
  • Lightly mix cooked quinoa into the chicken and vegetables until thoroughly combined, heat for 1 to 2 minutes, and serve.

Nutrition Facts : Calories 283.6 calories, Carbohydrate 28.9 g, Cholesterol 45.6 mg, Fat 7.7 g, Fiber 4.5 g, Protein 23.6 g, SaturatedFat 1.1 g, Sodium 47.5 mg, Sugar 1.2 g

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ASPARAGUS AND RED QUINOA SALAD RECIPE | BON APPéTIT
2013-03-07 Preparation. Toss cooked red quinoa with olive oil, lemon juice, sliced raw asparagus and radishes, cilantro leaves, and toasted walnuts; season with salt and pepper. Memorial Day Sale: Get ...
From bonappetit.com


PESTO CHICKEN QUINOA BOWL - RASPBERRIES AND KOHLRABI
2022-06-11 Melt the butter in a large saucepan. Add the quinoa and saute for a few minutes until it begins to smell toasty. Add the water and salt and let it come to a rolling boil. Reduce the heat to just high enough to maintain a simmer. Let the quinoa simmer for 12-15 minutes or until all the water has been absorbed.
From raspberriesandkohlrabi.com


10 BEST CHICKEN ASPARAGUS ZUCCHINI RECIPES - YUMMLY
2022-05-28 red pepper flakes, boneless skinless chicken thighs, white wine and 12 more Roasted Chicken with Rice Pilaf KitchenAid salt, asparagus, butter, olive oil, pistachios, garlic, lemon zest and 8 more
From yummly.com


TOFU, ASPARAGUS, & RED PEPPER STIR-FRY WITH QUINOA RECIPE
Dash of crushed red pepper ; Stir-fry: 1 ½ cups water ; 1 ½ cups uncooked quinoa ; 1 tablespoon dark sesame oil ; 1 cup chopped onion ; 2 garlic cloves, minced ; 2 cups red bell pepper strips ; 2 cups sliced mushrooms ; 2 cups (1-inch) sliced asparagus (about 1 …
From myrecipes.com


QUINOA & PEPPER PILAF - SWANSON
2013-10-22 Add the shallot and garlic and cook for 2 minutes, stirring occasionally. Add the peppers and quinoa and cook for 2 minutes, stirring occasionally. Step 2. Stir in the broth and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the quinoa is tender and the liquid is absorbed. Stir in the parsley.
From campbells.com


CHICKEN PARMESAN & QUINOA STUFFED PEPPERS RECIPE - EATINGWELL
Directions. Preheat oven to 350 degrees F. Heat oil in a medium saucepan over medium-high heat. Add onion and garlic; cook, stirring occasionally, until the onion is translucent, 4 to 5 minutes. Add quinoa; cook, stirring occasionally, for 30 seconds. Add water; increase heat to high and bring to a boil.
From eatingwell.com


10 BEST CHICKEN RED BELL PEPPERS RECIPES - YUMMLY
2022-06-02 baby spinach leaves, red bell peppers, crushed red pepper, fresh basil and 8 more Dill Pesto Potato Salad with Roasted Red Bell Peppers Calizona red potatoes, white vinegar, sea salt, black pepper, corn cob and 12 more
From yummly.com


LIGHT ASPARAGUS, CHICKEN QUINOA BAKE - THE CREATIVE BITE
2020-01-08 Preheat your oven to 375°. In a medium saucepan over high heat, whisk together the chicken broth and flour until smooth and cook for a minute. Add the milk and garlic seasoning and cook for an additional 3-5 minutes until thickened. In a large bowl, fold together the sauce with the quinoa, chicken, bacon, leeks and asparagus and pour into a 10 ...
From thecreativebite.com


BASIL QUINOA WITH RED BELL PEPPER RECIPE: VEGETABLE AND SIDE DISH ...
In a small saucepan, combine 1 1/3 cups water, the quinoa, and 1/4 teaspoon kosher salt. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Let stand to cool slightly. Drain off any ...
From webmd.com


10 BEST ROASTED RED PEPPERS QUINOA RECIPES | YUMMLY
2022-06-01 Baked Quinoa with Drunken Goat Cheese and Roasted Red Peppers The Spruce. salt, eggs, cumin, bell pepper, pico de gallo salsa, quinoa, grated cheddar and 4 more. Simple Quiche (with Spinach + Roasted Red Peppers!) Vegetarian Mamma. fresh spinach, frozen pie crust, fresh parsley, milk, sour cream and 3 more.
From yummly.com


10 BEST QUINOA SALAD WITH BELL PEPPERS RECIPES - YUMMLY
2022-05-27 black pepper, water, small onion, red bell pepper, yellow bell pepper and 11 more Pork and Quinoa Salad Pork red onion, cherry tomatoes, lime, queso fresco, olive …
From yummly.com


10 BEST CHICKEN ASPARAGUS RECIPES | YUMMLY
2022-06-09 tagliatelle, chicken breasts, ground black pepper, lemon, garlic clove and 3 more Italian Chicken Rice Knorr sun-dried tomatoes, grated Parmesan cheese, boneless skinless chicken breasts and 3 more
From yummly.com


ROASTED ASPARAGUS QUINOA SALAD - CLEAN & DELICIOUS
2014-04-07 1 red bell pepper seeded, and diced. 1.5 ounces feta cheese. Instructions. Pre heat oven to 400. Place trimmed asparagus on a rimmed baking sheet and drizzle with 1 teaspoon of olive oil then season with salt and pepper. Roast in the oven for 20 minutes. Allow to cool and then cut into 1-inch pieces.
From cleananddelicious.com


CHICKEN-AND-QUINOA SALAD WITH PEPPER JELLY DRESSING - SOUTHERN …
Whisk together juice, jelly, pepper, and ¼ teaspoon of the salt in a bowl. Gradually whisk in oil until emulsified, 30 seconds; set aside. Advertisement. Step 2. Stir together quinoa, snap peas, radishes, white parts of scallions, feta, 1 ½ tablespoons of the mint, and remaining ¾ …
From southernliving.com


ROASTED RED PEPPER AND FETA QUINOA SALAD - CLOSET COOKING
2010-10-29 1/2 cup chickpeas. 1/4 cup feta (crumbled) 1/4 cup balsamic vinaigrette. directions. Heat the oil in a pan. Add the onion and saute until tender, about 5-7 minutes. Add the garlic and saute until fragrant, about a minute. Add the roasted red peppers, quinoa, vegetable broth and oregano, season with salt and pepper and bring to a boil.
From closetcooking.com


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